Instructions: Procedure:
Melt the chocolate with the coffee, brandy, vanilla and butter. (Do not mix while melting) whisk the yolks with the sugar until pale and ribboned and add the almonds. Fold the two mixes together. Fold in the cream whisked firm followed by the whites at stiff peaks.

Using a 9" springform pan bake in a 300 F oven for 40 min or until beginning to set.

Tip: (use a little water in the bottom of the baking sheet the spring pans sit on to even the cooking temp) or cook in a baine marie for 1 1/2 hours.

Chill the Cake, and then warm the pan slightly when ready to remove the cake.

Serve at room temperature with whipped cream and a Grand Marnier raspberry coulis.

Raspberry Coulis with Grand Marnier

The sweet acid and fruit flavours found in raspberries works absolute wonders with this rich chocolate cake. Its a marriage of flavours that I have used on numerous occasions and is an absolute must with this cake.

Ingredients
250g (9oz) raspberries
50g (2oz) icing sugar
30ml (2 tbsp) Grand Marnier
5ml (1 tsp) orange zest, shredded
60ml (4tbsp) water

Instructions
Puree the raspberries and pass through a fine sieve into a jug. Put the sugar, water and the shredded zest into a pan. Bring it to simmer and reduce for 2 minutes, then add the Grand Marnier and bring it back to the boil. Simmer for a further minute.

Strain, cool and serve.

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